Classic Poutine

Name: Classic Poutine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 kg potatoes (e.g., Russet or Maris Piper), peeled and cut into 1 cm thick fries; 2 tbsp olive oil (for fries); 1 tsp salt (for fries); 1 small onion (approx. 80 g), peeled; 1 clove garlic, peeled; 20 g butter or olive oil (for gravy); 20 g plain flour; 500 g vegetable stock; 1 tbsp soy sauce; ½ tsp black pepper; Salt to taste; 250 g fresh cheese curds

Thermomix recipe: Classic Poutine. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 kg potatoes (e.g., Russet or Maris Piper), peeled and cut into 1 cm thick fries
2 tbsp olive oil (for fries)
1 tsp salt (for fries)
1 small onion (approx. 80 g), peeled
1 clove garlic, peeled
20 g butter or olive oil (for gravy)
20 g plain flour
500 g vegetable stock
1 tbsp soy sauce
½ tsp black pepper
Salt to taste
250 g fresh cheese curds

Instructions

Preheat your oven to 220°C (425°F) or air fryer to 200°C (400°F). In a large bowl, toss the prepared potato fries with 2 tbsp olive oil and 1 tsp salt until evenly coated. Spread them in a single layer on a baking sheet or in the air fryer basket.
Bake the fries for 25-35 minutes, flipping halfway, until golden brown and crispy. (Air fry for 20-25 minutes, shaking the basket occasionally). While fries are cooking, prepare the gravy in your Thermomix.
Place the onion and garlic into the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 20 g butter or olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation.
Add 20 g plain flour to the bowl. Cook 2 min / 100°C / Speed 1. This creates a roux for thickening.
Pour in 500 g vegetable stock, 1 tbsp soy sauce, and ½ tsp black pepper. Cook 8 min / 98°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow steam to escape and thicken the gravy.
Pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the thickness and adjust liquid if needed (add a splash more stock if too thick, or cook for another 2-3 minutes if too thin).
Continue cooking 2 min / 90°C / Speed 1 (Reverse) to settle the gravy and prevent any sticking. Taste and add salt if needed.
To serve, divide the hot crispy fries among four serving bowls. Scatter the fresh cheese curds generously over the fries. Pour the hot gravy over the cheese curds and fries immediately, allowing the curds to slightly melt. Serve hot.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.